If there was ever a sign of how sophisticated the western tea-drinker has become, it’s the large number of technical questions we now receive from our customers. Wulong tea is frequently the subject of these questions, and so to help our customers, we’ve written a short guide to its harvesting seasons and picking standards.… // MORE
We’re honored to be included in Kevin’s quarterly box. The following press release explains it all. Tucson, Arizona (PRWEB) December 23, 2014 Kevin Rose is known as a Silicon Valley guru, venture capitalist and partner in Google Ventures. In 2009 he traveled with Seven Cups founder Austin Hodge to the rainforests of Yunnan in southwest… // MORE
A few weeks back, Austin clunked a pint glass down on my desk. The glass was loaded to its rim with steeping leaves – thick, stemmy, Yunnan tea tree leaves. He told me it was young sheng puer and he demanded I have a sip. I had an empty stomach, but as an employee I… // MORE
While some sources allege that Liu An Gua Pian green tea was designed for political elite, and once a favorite of PRC premiere Zhou Enlai, I can’t help but feel there is something seriously anti-establishment about this tea – both in terms of its flavor and the processes that make it. The conventional template for… // MORE
The following are excerpts taken from a collection of notes authored by Zhuping on April 22nd 2014 in Wuyishan. I picked out two sections of notes that focus on two Wuyi cultivars, one very well known and celebrated, and one widely used but rarely discussed. My own comments are included in italics. Wuyi Cultivar #105 … // MORE
This is excerpt from a batch of Zhuping’s notes sent back from the Wuyi Mountains a few days ago. These notes are part of an effort to pair teas in our catalog with detailed pictures of their bush varieties. I thought they were an excellent explanation of not only a specific picking standard but… // MORE
Years ago I had the good luck to hear a veteran tea maker give a lecture on processing techniques that bracket one category of tea from another. His talk passed through great detail on the chemical contours a tea leaf and how manipulating them just so will yield a green tea versus a black tea… // MORE
These days, writing about tea on the internet is such highly organized enterprise that I have to admit I’m hesitant to enter the fray.
